Red Bourbon

Code: P-02

Variety: Red Bourbon

Farm: La Macarena

Height above sea level: 1900 meters

Process: 1. Manual harvest. 2. Selection by size. 3. Selection by density. 4. Sterilization with ozonated wáter. 5. Sterilization with ultraviolet light. 6. Cherry fermentation for 48 hours. 7. During cherry fermentation we add yeast (Saccharomyces pastorianus). 8. Pulped Cherry. 9. During cherry fermentation, the mucilage is recovered, which will be added in the second phase of fermentation after pulping. 10. Fermentation for 68 hours. 11. During cherry fermentation, natural grain juices are produced that are incorporated in the second fermentation after pulping. 12. Washed. 13. Drying for 48 hours at 38 degrees centigrade